HONEY MUSTARD SALMON RILLETTES
Serves: 6
2 scallions
1/2 cup (125 ml) white wine or white vermouth
1/2 cup (125 ml) water Fine sea salt
6 to 8 oz (170 to 226 g) fresh or frozen salmon fillet, skin and any pin bones removed 2 tbsp (30 ml) unsalted butter, softened
1 small shallot, minced (about 1 tbsp/15 ml), rinsed and patted dry
Freshly ground pepper
1/4 lb (114 g) smoked salmon, cut into thin strips or small squares
1/4 cup (60 ml) mayonnaise 2 tbsp (30 ml) grainy Dijon mustard
1/2 tsp (2.5 ml) honey
1 tbsp (15 ml) capers, rinsed, patted dry and finely chopped if large
2 tbsp (30 ml) minced fresh dill 1 tbsp (15 ml) minced fresh cilantro
Crackers, toast or dark bread, for serving
Minced (or thinly sliced) fresh herbs, for serving (optional)
1. Trim the scallions, mince the white and light green parts and set aside.
2. Toss the dark green parts into a medium saucepan, add the wine, water and a pinch of salt and bring to a boil.
3. Drop in the salmon and lower the heat so that the liquid just simmers for a minute (3 minutes if the salmon is frozen), then remove the pan from the heat, cover and set aside for 10 minutes.
4. Drain the salmon (discard the cooking liquid) and transfer to a plate; refrigerate for 20 minutes.
5. Using a spatula and working in a medium bowl, beat the butter until it’s spreadable.
6. Grate the lemon zest over the butter, squeeze the juice from half of the lemon into the bowl and add the reserved minced scallions, the shallot, a pinch of salt and a few grinds of pepper.
7. Blend thoroughly, then stir in the smoked salmon.
8. In another bowl, stir together the mayonnaise, mustard, honey and capers. Squeeze a few drops of lemon juice into the bowl and stir in some pepper. Scrape this out over the smoked salmon mixture and blend well.
9. Remove the poached salmon from the fridge, cut it into bitesize pieces and gently stir them into the smoked salmon mixture. Fold in the dill and cilantro, then taste for salt, pepper and lemon juice.
10. You can serve the rillettes now, but the flavour and texture are better if you pack them into a sealed container and refrigerate for at least 6 hours. Serve with bread or crackers and, if you’d like, put out minced herbs that can be sprinkled over each serving.
Storing: The rillettes will keep, tightly covered, in the refrigerator for up to 4 days.
Note: This dish doesn’t need to be made with expensive salmon, smoked or fresh. If you can buy smoked salmon bits, get them. They’re sometimes cut from the end of the salmon fillet and so they’re a little saltier — taste before you add any more salt to the rillettes.
As for the fresh salmon, I’ve had good results using frozen wild Alaskan salmon fillets. If they have skin on them, I put them — still frozen — skin side down in a pot of simmering water for 1 minute and that’s enough to loosen the skin so it’s easy to remove.
Also, it’s OK to poach the salmon when it’s still slightly frozen — just cook for 3 minutes.
MISO SALMON RILLETTES
1. Use the same amounts of fresh and smoked salmon and cook the fresh or frozen salmon as instructed. Beat 3 tbsp (45 ml) softened butter until spreadable.
2. Mix in 3 tbsp (45 ml) white miso, grate over the zest of 1 lemon, squeeze in the juice from half of it and add 1 minced shallot.
3. Season with a pinch of salt and a little pepper. Blend thoroughly, then stir in both salmons, 3 tbsp (45 ml) minced mixed herbs (or use cilantro) and a splash of Sriracha.
FRENCH-ASIAN SALMON RILLETTES
1. Use the same amounts of fresh and smoked salmon and cook the salmon as above, adding 1 tbsp (15 ml) seasoned rice vinegar and a pinch of togarashi (Japanese spice blend) or cayenne to the poaching liquid.
2. Mix butter, lemon zest and juice, shallot and minced scallions together and stir in the smoked salmon.
3. In another bowl, mix 1/4 cup (60 ml) mayonnaise, 1 to 2 tsp (5-10 ml) gochujang (Korean red chili paste), the juice from the remaining lemon half and 1 tsp (5 ml) seasoned rice vinegar.
4. Add to the smoked salmon and blend well. Add the sliced poached salmon and the cilantro.